Tips and Tricks

No oven required.

A couple of cans and a box of noodles is all you need for a quick, affordable dinner.

Cooking with a jar of store-bought marinara can be a serious time saver. And by deploying a few easy tricks, you can make it taste great, too.

Matching jars are a total game-changer.

Got a stash of great produce you want to keep for as long as possible? Time to put your freezer to work.

Bonus: they're vegan and gluten-free, and you cook them straight out of the freezer.

Make lentils into your new favorite crunchy soup and salad toppers, no pre-cooking required. 

Learn how to shuck an oyster with ease via our six-step photo-illustrated guide.

The way to get the most out of this flavor-boosting ingredient is to brown it until deep maroon and concentrated.

Make your dumplings more crispy with this easy trick.

Adding olives to vegetable stock is just the beginning.

It's time to take stock of your tools.

Salty, crunchy, creamy, and filling, these garnishes will keep your soup dinners strong all winter long.

The little ones may make you feel safe, but they're a pain to use. A big torch? Now that's useful.

We’re commanded to eat doughnuts during the festival of lights. This year, we're going to make the doughnuts ourselves.

Easy tricks for bolder, better cookies.

Coconut milk whipped cream is dairy-free and vegan—but it also just tastes great.

No more cutting yourself. No more flinging tomato sauce across the room. We found can openers that actually work.

This green bean side is impossible to overcook, because you don't cook it at all.

To be a benevolent taskmaster on Thanksgiving Day, you have to realize it's not hosting, it's project management.